Salmon – Let's Cook Together

Margarita Salmon

Denis Martel — Sun, 11 Nov 2012 14:23:20 +0000

We often overcook the salmon. There is no need to cook fresh salmon through. If you serve it rosÃ©, you will notice that it will not be dry.

Ingredients:

– 6 salmon steaks
– 150 ml lime juice
– 50 ml tequila
– 75 ml soy sauce
– 50 ml oil
– 5 ml chopped hot pepper such as Scotch Bonnet type
– 3 chopped garlic cloves
– Pepper from the mill
– 30 ml fresh, chopped oregano

Method:

– With a sharp knife, make a cut on both sides of the bones, all the way to the bottom of the â€œlegsâ€ of the salmon steaks.
– Remove the bones
– Remove half the skin of the leg on one side
– Roll the skinless leg inside and cover with the other leg
– Attach the â€œwheelâ€ with a butcher rope
– Mix all the other ingredients together
– In a Pyrex dish, marinate the salmon for about one hour
– Cook on the BBQ for about 3-4 minutes by side. Be careful not to overcook the salmon. I like it â€œdark pinkâ€ inside. Hey, if I can eat salmon sushi, I can certainly eat my salmon steak rosÃ©â€¦

Stuffed Salmon

Denis Martel — Fri, 28 May 2010 14:43:26 +0000

You can replace the salmon with a large trout.

Ingredients:

50 ml chopped green onions
50 ml butter
10 chopped mushrooms
1 ml tarragon
30 ml fresh parsley
Salt and pepper
50 ml cream
Salmon (about 1.5 to 2 kg)
Lemon juice

Method:

Pre-heat the oven to 400⁰F
Melt 30 ml of butter and add the green onions, mushroom, tarragon and parsley. Add salt and pepper to taste
Cook for about 5-6 minutes
Remove from heat and add the cream to the mushrooms
Stuff the salmon with the mushrooms and close the belly with butcher rope
Place the salmon in a baking dish
Melt the remaining butter, add the lemon and pour over the salmon
Bake for 15 minutes then reduce the heat to 350⁰ F for another 15 minutes
Serve with melted butter and lemon

Sushi Nigiri

Denis Martel — Sun, 18 Apr 2010 14:40:22 +0000

For Christmas a few years ago, Natasha asked my sister Louise for a sushi dinner as a Christmas gift. As they say in the bible, give a fish to a man and you feed him for a day, show him how to fish and you feed him forever! Louise gave her a sushi cookbook, the dishes and chopsticks. Natasha then turned to me and said now we (read I) can make sushi as often as we would like!

The trick with sushi is to go slowly and have all the ingredients ready. Your hands must always be kept moist to avoid having the rice to stick to them.

The cost to make your own sushi is so low that I am sure you will do like me and make some every monthâ€¦

Ingredients:

500 ml sushi rice (available in an asian supermarket or in some Loblaws)
625 ml water
50 ml rice vinegar
500 gr very fresh fish filet, such as tuna or salmon. Ask for sushi grade fish. A good fish store will tell you the truth. The one I go to even refuses to sell me tuna if it is not sushi grade.
20 ml wasabi (I prefer the one from powder instead of already mixed paste, it is tastier!)
2 sheets of Nori (black dried seaweed), cut in stripes of 1 cm wide, 8 cm long
Bowl of water with some rice vinegar in it to dip your hands

Method:

In a medium size sauce pan, wash the rice four to five times
Add water to the rice and bring to a boil for 5 minutes
Reduce the heat and let simmer for 20 additional minutes
Transfer the cooked rice to a non metallic bowl (wooden if you can) and add 50 ml of rice vinegar
Mixing for about 15 minutes to cool. If you have help, ask someone to fan the rice while you are mixing it. This method makes the rice shinny.
Slice fish in 2cm by 6 cm stripes, about 0.25 cm thick
Prepare the wasabi following the instruction on the box
When rice is cool, take a piece of fish with your right hand and rub some (a bit!) of wasabi on the fish
Place the fish on the tip of your index and major fingers, with the wasabi side down grab a ball of rice. Your hand must be moist at all times, dip them in the bowl of water and vinegar, if you do not want the rice to stick to them
Press the rice into a ball under the slice of fish to make it into a sushi shape.
Wrap around with a stripe of nori

Gravlax

Denis Martel — Sat, 10 Apr 2010 17:40:49 +0000

You will be surprised when you remove the aluminium paper. The salt will have dried the salmon and it will look like smoked salmon, just a bit more salty.

Ingredients:

2 to 2.5 kg very fresh whole salmon
300 ml coarse salt
300 ml sugar
20 branches of tarragon or dill

Method:

Clean and dry salmon
Filet salmon
Remove bones with a pair of long nose pliers
Mix salt and sugar together
Prepare a piece of thick aluminium foil large enough to wrap the salmon
Spread ¼ of the salt mixture on the foil
Lay 5 branches of herb on the salt mixture
Place one filet, skin down
Lay ¼ of the salt mixture on top followed by 10 branches of herbs followed by another ¼ of the salt mixture
Place the second filet, skin up, on the salt mixture
Lay the remaining herbs and cover with the remaining salt
Wrap the salmon tightly in the foil (I would recommend several layers)
Place the salmon in a large Pyrex dish or a cookie sheet
Place some weight on top of the wrapped salmon (I use a few large cans such as tomatoes or apple juice)
Leave the dish in the refrigerator for 48 hours turning the salmon every 12 hours
After 48 hours, unwrap the salmon and wash thoroughly under cold water removing the salt
Cut the salmon in thin slices, similar to smoked salmon and serve on crackers with capers